Ingredients

• 1 just-ripe avocado, stoned, peeled, finely chopped
• 1/4 cup finely chopped coriander
• 1 red birdseye chilli (optional), seeded, finely chopped
• 2 1/2 tablespoon lime juice
• 1kg Raw Deli Prawns Thawed, peeled
• 1 tablespoon olive oil
• 1 tablespoon Mexican seasoning
• 12 small flour tortillas
• 1/2 cup (150g) low fat mayonnaise
• 1 teaspoon smoked paprika
• 1/4 red cabbage, finely shredded
• 1 carrot, peeled, cut into matchsticks
• 2 radishes, thinly sliced

Method

Combine the avocado, coriander, chilli, if using, and 1 1/2 tablespoons of the lime juice in a bowl. Season. Set aside for 10 mins to develop the flavours.

Combine the prawns, oil and Mexican seasoning in a medium bowl. Heat a large frying pan over high heat. Cook the prawns, turning, for 5 mins or until prawns change colour and curl. Meanwhile, heat the tortillas following packet directions.

Combine mayonnaise, paprika and remaining lime juice in a bowl. Season. Divide tortillas among serving plates. Divide cabbage, carrot, radish and lime-avocado salsa among the tortillas. Top with the prawns. Drizzle with the mayonnaise mixture. Fold to enclose the filling. Serve immediately. Enjoy